Print

Indulgent Pistachio Rose Milk Cake That Wows Every Bite Recipe

Print Recipe

★★★★★

5 from 55 reviews

This indulgent Pistachio Rose Milk Cake is a delightful treat that combines the delicate floral notes of rose water with the rich crunch of pistachios. Moist, fragrant, and beautifully textured, this cake wows with every bite, making it perfect for special occasions or a luxurious afternoon snack.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups All-Purpose Flour (sifted for lightness)
  • 1 ½ teaspoons Baking Powder (check for freshness)
  • 1 teaspoon Salt (balances sweetness)
  • ¾ cup Unsalted Pistachios (roughly chopped for even distribution)

Wet Ingredients

  • ½ cup Unsalted Butter (melted)
  • 1 cup Granulated Sugar (essential for flavor balance)
  • 3 Large Eggs (substitutable with flaxseed meal mixture for vegan)
  • ½ cup Whole Milk or Almond Milk (for moisture, use non-dairy for vegan)
  • 1 tablespoon Pure Rose Water (use highest quality for best flavor)
  • 1 teaspoon Vanilla Extract (use pure for best results)

For Glaze

  • 1 cup Powdered Sugar (sift before use for smooth finish)
  • 1 tablespoon Rose Water (for drizzling)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8-inch round baking pan thoroughly to prevent sticking.
  2. Sift Dry Ingredients: In a large mixing bowl, sift together 1 ½ cups of all-purpose flour, 1 ½ teaspoons baking powder, and 1 teaspoon salt to ensure lightness and uniform mixing.
  3. Cream Butter and Sugar: In another bowl, combine ½ cup melted unsalted butter with 1 cup granulated sugar. Use a mixer to cream them together until smooth and fluffy, forming the base of your cake batter.
  4. Add Eggs: Incorporate 3 large eggs one at a time into the butter and sugar mixture, beating well after each addition to create a smooth, consistent batter.
  5. Add Milk and Rose Water: Gradually pour in ½ cup milk (or almond milk for vegan option) and 1 tablespoon of pure rose water, folding gently to combine without overmixing.
  6. Combine Dry and Wet Mixtures: Carefully fold the sifted dry flour mixture into the wet ingredients until just incorporated, maintaining a light batter.
  7. Fold in Pistachios: Gently fold in ¾ cup roughly chopped unsalted pistachios to distribute them evenly throughout the batter.
  8. Transfer to Pan: Pour the batter into the prepared baking pan and smooth the top with a spatula to ensure even baking.
  9. Bake: Bake for 30-35 minutes in the preheated oven. Use a toothpick inserted into the center to check doneness; it should come out clean when the cake is ready.
  10. Cool Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, preventing sogginess from residual heat.
  11. Prepare and Drizzle Glaze: If desired, mix 1 cup sifted powdered sugar with 1 tablespoon rose water to make a smooth glaze, then drizzle it over the cooled cake for added sweetness and aroma.

Notes

  • For a vegan option, substitute eggs with flaxseed meal mixture and use almond milk.
  • Use high-quality pure rose water for the best flavor impact.
  • Ensure pistachios are roughly chopped to provide a pleasant texture contrast without overpowering.
  • Check the freshness of baking powder to guarantee proper rise and texture.
  • Allow the cake to cool completely before glazing to prevent melting the glaze.

Keywords: Pistachio cake, rose milk cake, floral dessert, Middle Eastern cake, pistachio rose cake, elegant cake recipe, fragrant cake

Find it online: https://spiceupwithsophie.com/indulgent-pistachio-rose-milk-cake-that-wows-every-bite-recipe/